Recently I had a request to make a birthday cake for a friend…! The interesting part and thechallenge was that half of her family wanted the Cake with chocolate cream, and the other wanted the Vanilla cream .between the layers,.and… both wanted the cake covered with the Chocolate cream/iving….
I have to explain that the filling and the “icing” is the same! There is no distinction between the two creams…
I remembered my mother making a “Tag und Nacht Torte” Day and Night Cake….it was a cake with alternating Vanilla cream and Chocolate cream layers… .. Well that is what I made for my friend’s Birthday dinner.
I used a simple Vanilla Box Cake Mix….and made two butter creams… one Chocolate and the other Vanilla. Every half of the cake was layered with the appropriate icing and then I added to the Chocolate half-a layer of plum jam, and on the Vanilla-half I spread some Peach Jam. There were 4 layers in this cake.
The outside of the cake was covered by the Chocolate Buttercream. The docoration on the cake showed which half was all chocolate and the other half the vanilla cream filling.
The white decoration is Vanilla Buttercream cream on top of the Vanilla half of the cake..
CREAM FILLINGS FOR LAYERED CAKES
Basic white cream
2 cups whole milk
1/3 cup cornstarch
½ cup sugar
2 jumbo eggs
Cook until it thickens…transfer into bowl…and cool to room temperature in the refrigerator
4 sticks unsalted butter (2 cups)
2/3 cup powdered sugar – more if needed
Procedure
Cream butter and sugar until very fluffy
Add above cooled to room temp. Pudding – one spoon at a time – and incorporate into butter mixture
Mix very slow and do not over beat
Add flavorings
Vanilla
Rum
Liqueurs
Artificial flavorings
CHOCOALTE CREAM
14 oz chocolate morsels
4 sticks butter
1 1/3 cups confectioner sugar or more to taste
1 Tbsp Cocoa Powder – Dutch Processed
2 tsp Vanilla
Make CHOCOLATE CREAM
Melt 14 oz chocolate morsels (chocolate chips) – in microwave oven
Place chocolate morsels on a microwavable plate and heat for 3 min. on high
Let it stand for 1 min and mix with a small spatula till creamy. If not completely melted
Return to microwave for another 30 seconds. Cool to room temperature
Beat butter and sugar very fluffy – until very light in color
Add cocoa powder – mix well
Add Vanilla – mix well
Add melted, cooled chocolate and beat till smooth
Cool in refrigerator about 30 min brfore covering the cake with it
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Maja’s Viennese Kitchen
http://www.majaskitchen.com
Let me know if you have any questions about making these European butter creams…
I am always available to help.
Happy Baking everyone!!!
Maja's Viennese Kitchen 
Lecker, Lecker, Lecker, – what a clever way to please the crowd!